NDLI: Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture

Content Provider	Springer Nature Link
Author	Mendoza, Lucía M. Nadra, María C. Manca Bru, Elena Farías, Marta E.
Copyright Year	2008
Abstract	The influence of two physicochemical factors involved in winemaking, temperature and SO2, on the kinetics and metabolic behavior of Kloeckera apiculata and Saccharomyces cerevisiae was examined. Highest biomass was reached at 15 and 25°C for K. apiculata and S. cerevisiae, respectively. Pure cultures of K. apiculata died off early with increasing temperature, but in co-culture with S. cerevisiae it showed higher viability and a change in the death curve from exponential to linear. Statistical analysis revealed that metabolite production was significantly different for the three cultures and also at the different fermentation temperatures. Besides, the interaction between culture type and temperature was significant. At temperatures from 15 to 30°C the mixed culture showed similar ethanol and lower acetic acid production compared with a pure culture of K. apiculata. SO2 addition slightly increased survival of the non-Saccharomyces species in pure and mixed cultures. Statistical evaluation indicated that culture type and SO2 addition significantly affected metabolite production, but the interaction between culture and SO2 was not significant. These results contribute to current knowledge of enological factors and their effect on prevalence and fermentative activities of the composite yeast flora and the statistical significance emphasizes the importance of the combined influence of the culture type and physicochemical factors on the production of fermentation metabolites.
Starting Page	229
Ending Page	237
Page Count	9
File Format	PDF
ISSN	13675435
Journal	Journal of Industrial Microbiology and Biotechnology
Volume Number	36
Issue Number	2
e-ISSN	14765535
Language	English
Publisher	Springer-Verlag
Publisher Date	2008-10-25
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	K. apiculata Mixed culture Temperature Sulfur dioxide Winemaking Microbiology Bioinformatics Biotechnology Genetic Engineering Inorganic Chemistry Biochemistry
Content Type	Text
Resource Type	Article
Subject	Medicine Bioengineering Applied Microbiology and Biotechnology Biotechnology

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